Eggplant with Walnuts
Description
Fried eggplants with walnuts are arguably the most popular appetizer on Georgian tables. As this recipe shows, it is incredibly easy to make, yet turns out simply wonderful and works splendidly as an appetizer. If you are not sure what to make with eggplants, try this appetizer—you are sure to be pleased. Good luck with your cooking.
Instructions
- 1
Step 1
The ingredients, as you can see, are nothing fancy — everything is quite simple and easy to find.
- 2
Step 2
Wash the eggplants and cut off the tops. Slice the eggplants lengthwise into thin strips — one medium eggplant yields about 4–5 slices.
- 3
Step 3
Generously salt the sliced pieces and let them sit for half an hour so the eggplant’s natural bitterness can be drawn out.
- 4
Step 4
Meanwhile, prepare the remaining ingredients. Wash the celery greens and cilantro and chop them finely.
- 5
Step 5
Put the nuts, garlic, onion, salt, and khmeli-suneli into the blender bowl, and pour in the grape vinegar. Blend everything until you have a smooth, uniform paste.
- 6
Step 6
Mix the prepared pasta with the greens.
- 7
Step 7
Mix thoroughly — and the filling is ready.
- 8
Step 8
Wash the eggplants thoroughly to remove the salt, squeeze out excess moisture, and place them on paper towels so the water is absorbed. Then fry the eggplant slices in vegetable oil on both sides until golden brown.
- 9
Step 9
Place the fried eggplants on a plate and let them cool.
- 10
Step 10
Wash the spinach leaves (or lettuce) and arrange them on the plate you will use to serve the appetizer.
- 11
Step 11
So, let's start forming our rolls. Place a little filling on each eggplant slice.
- 12
Step 12
Carefully roll up into a roll shape.
- 13
Step 13
Place the finished rolls on a plate. Garnish with pomegranate seeds, let cool slightly, and serve.